Bacon-Stuffed Roasted Onions
Recipe from
Smithfield
These deceptively simple and beautiful onions will wow your dinner guests!
Servings:
6
Total Time:
50 mins
Ingredients
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1 poundSmithfield Naturally Hickory Smoked Bacon, cooked crisp and chopped (reserve drippings)see savings
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6large sweet onionssee savings
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1 cupchicken stocksee savings
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1/2 cupbuttersee savings
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2 stalkscelery, choppedsee savings
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2garlic cloves, mincedsee savings
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2 cupsprepared breadcrumbssee savings
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1 cupsalted and roasted peanuts, coarsely choppedsee savings
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2 tablespoonsfresh parsley, choppedsee savings
Directions
1.
Preheat oven to 425 degrees F. Cut a 1/2-inch-thick slice from tops of onions, discarding tops, and trim just enough from bottoms for onions to stand upright. Scoop out all but 3-4 layers from each using a small ice cream scoop or spoon. Save scooped-out onion.
2.
While onions are roasting, chop scooped-out onion and cook it in a large saute pan along with the butter, celery, and garlic until onion is translucent (about 5 minutes). Stir in breadcrumbs and nuts. Stir in bacon and parsley. Salt and pepper to taste. Allow mixture to cool until onions are done roasting.
3.
When onions have roasted, stuff each with stuffing mixture. Reduce oven temperature to 350 degrees F. Cover stuffed onions with foil and bake for an additional 25 minutes or until onions are tender, but not falling apart.
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